南宁市鲜湿米粉生产微生物污染风险评估

Risk assessment of microbial contamination in fresh wet rice noodles production in Nanning

目的考察南宁市不同企业鲜湿米粉生产满足DBS 45/050-2021及《广西鲜湿米粉生产许可审查细则(2022版)》相关卫生要求的情况,为鲜湿米粉生产中微生物污染防控提供数据参考。方法在鲜湿米粉生产过程中采集生产线上不同环节的样品,分别按照GB 15979-2002、GB 4789.2-2016、GB 4789.3-2016的检测方法对样品的空气沉降菌、菌落总数及大肠菌群项目进行检测分析。判断各个生产企业的各项指标是否符合DBS 45/050-2021及《广西鲜湿米粉生产许可审查细则(2022版)》的要求。找出导致菌落总数和大肠菌群污染的环节。结果A、E两家企业的生产条件不满足细则对微生物参数要求,鲜湿米粉成品菌落总数及大肠菌群项目不合格,B、C、D三家企业的生产条件满足细则对微生物参数要求,鲜湿米粉成品菌落总数及大肠菌群项目合格。导致菌落总数和大肠菌群污染是冷却及之后的环节。结论来自冷却及之后环节的高浓度微生物污染是导致鲜湿米粉成品不合格的主要原因。同时,人、机、料、法、环各方面必须满足DBS 45/050-2021及2022版审查细则的相关卫生要求。

Objective To investigate the production of fresh wet rice noodles from different manufacturers in Nanning in accordance with the relevant sanitary requirements of DBS 45/050-2021 and the“Detailed Rules for the Examination of the Production License of Fresh Wet Rice Noodles in Guangxi(2022)”,so as to provide data reference for the prevention and control of microbial pollution in the production of fresh wet rice noodles.Methods During the production process of fresh wet rice noodles,samples were collected at different stages of the production line and tested and analyzed for airborne bacteria,total colony count,and intestinal coliforms using the detection methods in GB 15979-2002,GB 4789.2-2016,and GB 4789.3-2016,respectively.Evaluate if the various performance indicators of each production enterprise meet the requirements outlined in the DBS 45/050-2021 and“Guangxi Fresh Wet Rice Noodles Production License Review Rules(2022)”.Identify the links that lead to contamination of the total number of colonies and the coliform community.Results Companies A,E,and F do not meet the requirements for microbiological parameters according to the regulations,resulting in high total microbial counts and the presence of fecal coliforms in their fresh wet rice noodle products.On the other hand,Companies B,C and D meet the microbiological requirements and their fresh wet rice noodle products have acceptable total microbial counts and no presence of fecal coliforms.The contamination of total bacterial count and coliform is a cooling and subsequent process.Conclusion The high concentration of microbial contamination from cooling and subsequent links is the main reason for the disqualification of fresh wet rice noodles.At the same time,all aspects of human,machine,material,law and environment must meet the sanitary requirements of DBS 45/050-2021 and“Guangxi Fresh Wet Rice Noodles Production License Review Rules(2022)”.